Monday, May 13, 2013

Curry Meatloaf with Homemade Curry Yogurt Sauce

My family came up to visit and since the snow finally melted and it has warmed up around here they brought Bubba some of the outside toys so he will have something to play with besides rock and sticks, not that we don't love our rocks and sticks. He was so excited, he stayed out for almost two hours!

The next day, still loving the new outdoor toys!

On to the Curry Meatloaf! The third in my series of experimental meat loafs.

1 can chickpeas (drained and rinsed)

1 cup peas and carrots mix (thawed)

1/4 onion (finely chopped)

2 cloves garlic (finely chopped)

1 lb ground turkey

2 eggs

1/4 teaspoon tumeric

1/2 teaspoon paprika

1 1/2 teaspoon curry powder

1/8 teaspoon red pepper

1/4 teaspoon ground ginger

1/2 teaspoon cumin

I smashed 1/2 the chick peas so they would blend through the meat better.

Add the onion and garlic

Then the peas and carrots

And finally the meat, eggs and spices

Mix well

This makes a larger loaf them my other meatloaf recipes, almost takes up the whole crock pot. It was really hard to get out and came out in pieces, not pretty.

So I only did a picture of the finished plate.

Also, I was preoccupied while making the yogurt curry sauce, so I didn't take pictures. And I was kinda winging it so the measurements should be pretty accurate, but you may need a pinch more of this or that to get it right.

Curry Yogurt Sauce:

Here are our "after the fact" ingredient estimations:

1 clove garlic (minced)

1/2 onion (minced)

1/4 cup (or a splash) of white wine (I used Pinot Grigio)

1 teaspoon chicken stock base (I use Better than Bullion brand)

1/2 cup water

1/2 cup greek yogurt

1- 1 1/2 teaspoons corn starch

2 teaspoons curry powder

generous sprinkles of the following:

cumin

tumeric

paprika

red pepper

First saute the onions and garlic. Once you start to smell them cooking ( a couple minutes) add the splash of wine. Wait for it to sizzle a minute or two then add the water and chicken stock, then the spices. Mix everything well then add the yogurt. Blend well and get the sauce back up to a nice warm temp, a light simmer. Do not boil.

Add the corn starch to thicken it up and take off the heat.

Here is the final product, going counter clockwise: Curry Meat loaf with the yogurt curry sauce, a vegetable medley of cauliflower, carrot, red pepper, onions and peas (also with the curry sauce), naan, and samosa balls (so much better than the pyramid, or dog biscuit shaped ones). The Samosas were served with Patak's brand Major Grey Chutney, which is mango ginger flavor. Next time I may experiment with "icing" the meatloaf with the chutney, like I did with the refried beans for my Nacho Meatloaf.